Special Equipment Needed

Substitute

Substitute PLANTERS Pecans for the walnuts.

How to Store Nuts

Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.

How to Store

Keep frosted cupcakes refrigerated.

Servings

24 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 24 servings

AMOUNT PER SERVING

Calories

160

Total fat

9g

Saturated fat

4g

Cholesterol

30mg

Sodium

120mg

Carbohydrate

18g

Dietary fiber

0g

Sugars

10g

Protein

3g

% Daily Value

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

2 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 2 out of
5 by
jsdabish from
I just made these cupcakes and I am very disappointed as to how they came out.I just made these cupcakes and I am very disappointed as to how they came out. They are very white and lack much flavor. I followed the recipe exactly, and wish that I would have read the comments and purchased spice cake mix instead of the pound cake. Also, the batter only made 18 cupcakes, not 24. I think to enhance the flavor of the cupcakes, I will use a sweeter frosting and top with cinnamon and sprinkle with sugar which will both add sweetness but also add a little bit of sparkle.

Date published: 2010-10-23

Rated 5 out of
5 by
hmunoz41 from
My grandchildren are good critics of food since I am in food service, so I use them to sample any...My grandchildren are good critics of food since I am in food service, so I use them to sample any new items I like to bake. They commented that the muffin itself was great, but the plain cream cheese frosting was not up to par. I took off the frosting from the remaining cupcakes and added some vanilla and a little sugar. Re-frosting the cupcakes, I again invited my oldest grandkids (1-16, 2-14) and they said the frosting was much better. It spiced up the flavor of the muffin.

Date published: 2006-10-04

Rated 5 out of
5 by
horstmann2 from
This is an easy to make cupcake recipe, and delicious to boot.This is an easy to make cupcake recipe, and delicious to boot. I made it with both a pound cake mix and a spice cake. Both are equally tasty. I had no problems with the icing as I allowed the cream cheese to come to full room temperature, and whisking was a breeze. I used French Vanilla Kool Whip, and topped each cupcake with coarsely chopped crystalized ginger, not the cinnamon. Also, I added a small pinch of salt to the cream cheese, thus bringing out more flavor. YUMMO!

Date published: 2007-01-23

Rated 2 out of
5 by
lizburbage from
I had the same problem as the last poster, the cupcakes do not turn out as brown as is pictured.I had the same problem as the last poster, the cupcakes do not turn out as brown as is pictured. The pound cake is light, and 3/4 tsp of cinnamon may not be enough to darken the cake. Plus, ginger is more yellow than brown. The cupcakes were OK, but not as good as I had hoped. I expected them to taste like carrot cake, but they really didn't. The frosting was too lite and did not have enough flavor.

Date published: 2006-10-28

Rated 3 out of
5 by
fierroa from
Baked these up...mine did not turn out as dark as the picture, but I wonder if it had something to...Baked these up...mine did not turn out as dark as the picture, but I wonder if it had something to do with the cake mix brand. No one really liked the frosting and I ended up frosting them with a cream cheese frosting I had on hand. The kids were not huge fans of the spicy cake...but my husband and I enjoyed them with hot espresso...I think, if I make them again, I will use a different cake brand.

Date published: 2006-10-19

Rated 5 out of
5 by
geminijd from
I made some adjustments expecting better results which I did receive.I made some adjustments expecting better results which I did receive. I used fresh ginger root that I grated, also used pumpkin pie spice mix in lieu of the cinnamon in the recipe and added a bit more. The icing recipe lacked shelf-life in my opinion and made my own with butter, 10-X sugar, cream cheese, vanilla flavoring and cinnamon. Total hit at home and work!

Date published: 2006-09-19

Rated 2 out of
5 by
FoodLoverJ89 from
Made it the way the recipe calls for the first time around and it was bland.Made it the way the recipe calls for the first time around and it was bland. The second time i changed it up to 1/2 C shredded ginger instead of ground, 1 1/4 C shredded carrots, 1/2 t clove, 1 t nutmeg, 1 t cardamon, 3/4 C golden raisins, 3T honey, 4T spiced rum and upped the cinnamon to 4t and just used cream cheese frosting and it turned out amazing.

Date published: 2013-05-12

Rated 4 out of
5 by
LMAnthony from
I'm getting ready to make this recipe again for a friend's birthday, and I noticed that some of you...I'm getting ready to make this recipe again for a friend's birthday, and I noticed that some of you are having trouble getting the product to match the picture. In order to get the dark color of the cupcakes, use a spiced cake mix instead of pound cake. Also, in order to whisk the cream cheese, you have to let it sit out for a little while to soften.